EP2575480B1 - Gluten-free bakery mix for bread - Google Patents

Description

The present invention relates to the field of food production, in particular the production and provision of gluten-free baked goods and breads.

Celiac disease, also known as non-tropical or native sprue or gluten-sensitive enteropathy, is one of the most common food intolerances or disease in which the body of an affected patient is susceptible to gluten, e.g. the gliadin fraction of wheat and / or the prolamine of rye (Secalin) and / or the hordein of barley are immunologically reactive. This reaction to gluten intake is manifested in inflammation of the small intestine and destruction of the intestinal wall epithelium and thus leads to a resorption disorder.

The only form of therapy currently available is a life-long total abstinence from gluten. The total relinquishment of gluten or gluten proteins leads to the subsidence of inflammation and a restoration of the intestinal wall epithets. Because of this total waiver, celiac disease patients are unable to obtain the most common foods from wheat flour, such as wheat flour. Noodles, bread and bakery products, and must be based on foods derived from pseudocereals, ie plants which have no closer relationship to wheat and e.g. from sorghum, millet, millet, finger millet and Job's tears, buckwheat, amaranth and quinoa have been restricted. Since even the smallest contamination with gluten in foodstuffs has extreme consequences for celiac disease patients, it is important for the production of gluten-free foods to use a clear definition for "gluten-free" and to follow the guidelines in the production of bakery products.

The Codex Alimentarius Commission of the World Health Organization (WHO) and the Food and Agricultural Organization (FAO) therefore set a standard for the use of the term "gluten-free". Thereafter, "gluten-free" shall mean: (a) food consisting of or produced solely using raw materials which contain no prolamins of wheat or other triticum species such as spelled (Triticum spelta L.), kamut (Triticum polonicum L.) or Durum wheat, rye, barley, oats or their crossings with a gluten content of less than 20 ppm, (b) foodstuffs consisting of raw materials of wheat, rye, barley, oats, spelled or their crosses, which may be termed gluten free, when they were reduced by appropriate process steps to a gluten content of less than 20 ppm.

The European Commission has largely followed the proposals of the Codex Alimentarius Commission and has adopted the limit values in Regulation 41/2009. Wheat, rye, barley or oats, or their cross-breeds treated with a gluten-reducing method, may be designated "very low gluten content" under this Regulation, provided that the gluten content is <100 ppm.

In the context of the invention described below, the term "gluten-free" is to be understood in the sense of this definition.

Gluten is a storage protein in wheat flour and contains the protein fractions glutenin and gliadin. Processed in doughs, gluten exhibits cohesive, elastic and viscous properties and forms a matrix that makes up the main characteristics of doughs (extensibility, resistance to elongation, mixture tolerance, gas holding capacity and gas binding capacity) and in which starch granules and fiber are included. Thus, the water absorption of the flour takes place primarily by the proteins gliadin and glutenin. The protein matrix is stretched by shearing forces occurring during kneading, and along with swelling and dissolution processes, structural changes to the proteins occur. Stranded glutenin and gliadin are stretched and at the branching points of these strands inter-and intramolecular bonds result in the formation of a continuous three-dimensional protein matrix and thus adhesive formation. This matrix represents the predominant structural element in an optimally kneaded dough and contributes significantly to the gas retention capacity and to the fermentation tolerance of the dough. Stored in this adhesive matrix are starch particles which, conveyed by the kneading process, fuse into a continuous structure. By heating during the baking process, amylose and amylopectin can increasingly dissolve and at the same time water diffuses into the particles until finally they break. Interaction of denatured proteins with swollen and partially gelatinized starch results in a stable crumb structure during baking.

The omission of the gluten forms a technological problem, especially in the production of corresponding gluten-free baked goods. The production of gluten-free breads represents the greatest challenge, since wheat gluten takes over several tasks in successful bread making and many additives are needed to replace it.

Gluten-free breads were made, for example, on the basis of rice flour. Rice flour is suitable as a flour substitute in particular by an unobtrusive taste, the white color, its hypoallergenic properties and its good compatibility. However, the hydrophobic and insoluble proteins contained in the rice flour have hardly visco-elastic Properties that allow the construction of a protein scaffold and thus could cause a gas retention in yeast-added, kneaded dough. Rice breads therefore have no soft and loose structure, but are compact and very firm.

To improve the bread quality suggests JP 2003-169593A a method for making bread, in which gluten-free flour with a treated gluten extract or treated wheat flour, which has lost or largely lost its allergenic properties by the treatment, to achieve the desired adhesive properties in bread dough. Celiac patients, however, can not consume such bread without hesitation.

Alternatively, the addition of structure-enhancing agents such as hydrocolloids, xanthan, carboxymethylcellulose (CMC), hydroxypropylmethylcellulose (HPMC) (eg US 2010/0021610 A1 ), Pectin, guar gum, locust bean gum or agarose for improved breadmaking results not only on rice flour basis. However, it should be noted that the addition of hydrocolloids only changes the water-binding properties of the dough so that more water has to be added to the dough, which is then released to the starch during the baking process. Due to the increased addition of water, the dough is more liquid and can only be baked in bakeware. Even if rice bread becomes juicier through such additives, the addition of hydrocolloids does not allow the formation of a structure which retains gas and thus leads to loose bread with crumbs. The result is rather cake-like and therefore still has poor bread properties such as an unsatisfactory mouthfeel and sometimes considerable taste impairments.

WO 2008/022092 discloses the addition of various structure-enhancing and gas-retaining polymers, both natural and synthetic, which are said to better simulate the gluten properties of wheat and thus to improve the production of gluten-free products. Even if such additives would make gluten-free products looser, they still have deficient bread properties, for example an unsatisfactory mouthfeel and in some cases considerable taste impairments. In addition, the addition of such polymers is relatively expensive and only partially accepted by the consumer.

The study of Sciarini et al. 2008 (Food and Bioprocess Technology 3, pp. 577-585 ) examines the the influence of various gluten-free flours based on rice, corn and soybeans and mixtures of these on the baking behavior and the gluten-free properties of gluten-free baked goods and the quality of the bread product produced. The dough recipes described there contain primarily rice / maize flour and only small amounts of soybean meal and lead to baked goods, all of which are baked in molds (cf. Fig. 2 ).

Ribotta et al. 2004 (J Sci Food Agric 84, p. 1969-1974 ) describes, as it were, the provision of gluten-free baked goods here based on rice, manioc and soybean meal. Ribotta et al. shows, among other things, that the soybean meal can lead to an improvement in the stability and air inclusion in the baked goods (see. Fig. 1 and Fig. 2 ).

DE 35 35 412 Cuts the production of gluten-free natural sourdough for making bread. The mixed flour used for sour dough preparation contains about six parts by weight of corn starch, about three parts by weight of corn flour and about one part by weight of chestnut flour.

Also, this document, as already the two previous publications describe a bakery product that is to come from its consistency and sensory close to a typical bread, but all baked products described still have insufficient bread properties.

In view of the disadvantages described above, there is still a need to improve the production processes or the compositions for producing high-quality gluten-free baked goods. In particular, there is still the need to produce gluten-free bread, whose loose structure gives a satisfying mouthfeel in the case of a crunchy crumb and, moreover, is palatable.

Therefore, the inventors have made it to provide compositions for the production of high quality, gluten-free baked goods, especially breads, which have improved bread properties, a loose structure and crunchy crumbs and a satisfying mouthfeel and can also be produced as a free-pushed loaves. It was considered that unlike wheat, rye proteins are not able to build such a glue network; In rye flour bread, water binding and dough formation take place via pentosans. It was the inventor's concern to provide a gluten-free flour mixture, which is technologically comparable to rye flour, apart from the numerous existing formulations for imitation of wheat pastries with the help of added hydrocolloids.

In the context of the invention, therefore, a gluten-free baking mix is provided which contains at least one gluten-free starch source and at least one gluten-free pentosan source. as defined in the claims.

Ideally, the ratio of starch: pentosan corresponds to a ratio of at least 8: 1. Baking mixes are usually made from flour and other additives, in the context of the present application are regularly listed ingredients of the baking mix without always add explicitly that it is 'milled', in other words ground into flour components.

In the context of the invention, therefore, a degree of grinding of the constituents used and of the pentosan source with a comminution of <500 μm is desired since this accelerates the absorption of water. In the claimed gluten-free baking mix, the ratio of starch to pentosan is at least 8: 1, at least 10: 1, at least 15: 1, at least 20: 1, at least 25: 1 and / or at least 30: 1. Baking mixes with a strength to Pentosan ratio of 8: 1 develop during baking very airy structures as a stable gas-retaining matrix is formed. However, if the baking process is unfavorable, the crust can be lifted too far and the crumb can then be torn off. Baking mixes with a strength to pentosan ratio of 10: 1 to 15: 1 are ideal and therefore preferred, because it develops a loose, but still small-pore and compact bread structure, the crumb is bite-firm and remains connected to the loaf. Baking mixes with a strength to pentosan ratio of 20: 1 to 30: 1 develop a very loose and large-pored bread structure, reminiscent of wheat breads.

In order to guarantee gluten-freeness and to eliminate any risk for celiac patients, and to further define the term "gluten-free" in the present application, it is stated that the sources of starch or pentosan contained in the inventive mixture are regulated according to the Codex Alimentarius Commission of the World Health Organization (WHO ) and the Food and Agricultural Organization (FAO) have a maximum gluten content of 20 ppm. At the same time, however, the term "gluten-free" in the context of the present application includes the use of processed starch or pentosan fractions from wheat, rye or barley which have been treated so that no gluten is detectable in the sense of the above definition. In the context of the present application, "starch" means plant polysaccharides which consist of D-glucose units which are linked to one another via glycosidic bonds. Starch consists to 20-30% of amylose, linear chains of helical (screw) structure, which are linked only α-1,4-glycosidic and 70-80% of amylopectin, highly branched structures, with α-1,6 glycosidic and α-1,4-glucosidic linkages.

As claimed in the claims at least one starch source selected from the group consisting of ground corn starch, potato starch and sweet potato starch, rice starch, pea starch, tapioca, cassava, sorghum starch, arrowroot starch, sago starch and mixtures thereof.

Of course, the raw material plant contains the following starch levels in the plant parts used: rice contains 89% starch, potatoes contain 82% starch, corn contains 71% starch, manioc contains 77% starch, peas contain 40% starch, sorghum contains 74% starch.

For the control of the starch content of a starting product or of mixtures of starting products and the baking mixture, the person skilled in the art knows procedures such as AOAC method 996.11, AACC 76.13, ICC standard method no. 168 with which the starch content of a product can be determined. Based on the measured or calculated starch content, the inventive baking mixture can be weighed in its preferred composition, starting from each starting product regarding the ratio of starch to pentosan. For the purposes of the present application, "pentosan" means arabicose and xylose hemicelluloses, which may also be called arabinoxylans. Arabinoxylans consist of a straight chain of β- (1 → 4) glycosidically linked xylose units attached to the mostly α-L arabinosereste at position 2 and / or 3. In addition, pentosans composed of β- (1 → 3) and β- (1 → 6) linked galactose units are present in natural deposits as well as highly branched arabinogalactans in small quantities. Pentosans are common in many plants Components mainly to find but in marginal layers of the seed. Rye contains 6-8% pentosan, wheat 2-3% pentosan.

According to the claims, at least one pentosan source is selected from the group consisting of synthetically produced pentosans, pentosans purified from parts of plants, and ground parts of high pentosan content such as e.g. Corn husks, corn bran, corn oil press residues, rapeseed oil press residues, rice husks, sunflower seeds, sunflower oil press residues, pumpkin seeds, pumpkin seed oil press residues, linseeds, linseed oil press residues, hemp seeds, soy flour, quinoa flour and bran, amaranth flour, sorghum flour, coffee bean flour, carrot flour.

According to a further embodiment, defatted flour which is produced from the press residues of seeds used for oil production, so-called oil seeds, and / or oil plants, such as sunflower seeds, corn kernels, flax seeds, hemp seeds, pumpkin seeds, coffee beans or soybeans, is particularly preferred as pentosan source in the US Pat Baking mix used according to the invention.

The literature indicates that the raw material plant contains the following pentosane concentrations in the plant parts used: maize contains 35% pentosan, rice hulls contain 17% pentosan, flaxseed (defatted) contains 22% pentosan, coffee contains 11.5% pentosan, soy ( degreased) contains 6.9% pentosan.

The pentosan content of the raw material plants can also be obtained by methods known in the art, e.g. B. described at Hashimoto et al. 1987 (Cereal Chemistry 64, pp. 30-34 ), be determined. However, the inventors found significant deviations in the measured pentosan content compared to the literature values. Therefore, in the following, the theoretical (corresponding to the literature value) and the pentosan content actually present in the baking mixture are indicated.

Starting from the calculated pentosan content, the inventive baking mixture can be weighed in its preferred composition, starting from each starting product with respect to the ratio of starch to pentosan.

Calculated, therefore, according to one embodiment, the baking mixture according to the invention contains a total amount of 2.5-25% pentosan, which corresponds to an absolute Pentosamenge of at least 25-250g pentosan per kg baking mixture. In order to obtain a total of calculated 25% pentosan, it is necessary in addition to the natural pentosanhaltigen raw materials to give appropriate amounts of isolated and purified pentosan. It should be noted here that there are large variations in the various There are publications on the amount of pentosan naturally contained in raw materials. The younger a publication, the lower the specified pentosan content for comparable raw materials.

To illustrate this discrepancy, experimental results were compared with respect to their calculated and their measured pentose content. Therefore, according to a further embodiment, in which measurement results according to the Hashimoto method are based on the pentosan content of the baking mixture, the claimed baking mix contains at least 0.25% pentosan, preferably between 0.25 and 1% pentosan, more preferably between 1 and 2.5% pentosan per kg of baking mix.

It has been shown in the experiments carried out by the inventors that even with an actually measured amount of pentosan of 0.25% - which is comparable to 2.5% calculated Pentosangehalt - a good to very good specific dough volume development can be shown (comp. Fig. 6 ), resulting in a loose and sensory-looking bread. Breads with this pentosan content are already freely slidable.

An increase in the amount of pentosan of up to 1% (measured) - which is comparable to about 9-10% - leads to no further improvement in the specific volume development. However, pentosan amounts of 1% to 2.5% (measured) - which is comparable to about 9% to about 22% - lead to a further increase in water absorption and water retention in the dough and thus to a sensory perception of juicy and with fresh bread. Breads with this pentosan content are also freely slidable.

Measured at pentosan levels of over 2.5% - comparable to over 25% - the bread becomes 'balling', in other words the further increase in water retention leads to bread that sticks unpleasantly to the palate.

According to further embodiments, a baking mixture is provided which, in addition to the set starch: pentosan ratio of 8: 1 to 30: 1, is also adjusted such that preferably at least 25%, more preferably 25-30%, more preferably 30- 35%, more preferably 35-40%, more preferably 40-50%, more preferably 50-70% starch in the flour is detectable. The total strength detection can be carried out by methods known in the art and e.g. AOAC Method 996.11, AACC 76.13, ICC Standard Method # 168.

Although it is also possible to bake breads from recipes with a strength of 8: 1 pentosan and only 10% total starch, it turns out that such breads show too little increase in volume during the cooking and baking process and thus in their consistency become compact. From a total strength of 25% in combination with the inventive ratio of starch: pentosan, the baking result leads to loose breads crumb crumb and pleasant sensory of the bread structure.

In addition, according to another embodiment, the gluten-free baking mix contains at least one gluten-free protein source. Preferably, an amount of the gluten-free protein source is added, resulting in that in the finished baking mix and / or in the finished baked good protein content of 5-10% is present.

The protein content of a starting product, the baking mixture and / or the finished baked good can be determined by methods known to the person skilled in the art, e.g. the determination of nitrogen according to Kjeldahl (ICC standard 105/1, International Association for Cereal Science and Technology ICC, Vienna, Austria) or Dumas (ICC Standard 167). The proportion of the protein source to be weighed can thus be easily calculated by the person skilled in the art.

According to further embodiments, at least one protein source is selected from the group consisting of ground lupins, ground chickpeas, ground beans and ground field beans, milk powder, whey powder, dry egg or mixtures thereof. The added protein source supports the structure formation and thus the gas retention in the dough as well as in the bakery product made from it.

For the baking mix according to the present invention, the ingredients, namely the selected pentosan source, the selected starch source and optionally also the selected protein source, all present as ground flour, are mixed in the dry state. In the case of the pentosan source, a fine comminution of <500 μm is claimed since this accelerates the absorption of water. According to a preferred embodiment, the ground flour of the selected pentosan source is present as defatted linseed with a degree of fine comminution of <500 μm. Further, according to this preferred embodiment, the ground flour of the selected starch source is e.g. the corn starch or potato starch with a Feinzerkleinerungsgrad of <400 microns ago. Further, according to this preferred embodiment, the ground flour of the selected protein source is e.g. the beans with Feinzerkleinerungsgrad of <500 microns ago.

According to the method for producing gluten-free baked goods and breads, the baking mixture is first mixed with salt, yeast and water. Usually, with deviations which are left to the person skilled in the art possible, about 1.5-3% salt and 2-5% yeast are added to the baking mixture. The dough is eg. mixed for 5 minutes in the spiral kneader and after another 3 minutes rest time to loaves of usually 1000g shaped. Alternatively, softer doughs can be fed with a higher dough yield, which are then baked in the box. Typically, such loaves or cakes are baked for 60 minutes at an initial 240 ° C and later at 210 ° C. In addition, the baker as Professional also known dough preparations and Ausbackprotokolle eg finishing in the microwave.

If sourdough is used in addition to the yeast or instead of the yeast as a raising agent, then up to 40% by weight of the flour mixture can be used as sourdough. Furthermore, a fermentation time of usually 12-24 hours, preferably 16-18 hours and at usually 22 ° -30 ° C, preferably maintained at 25 ° -28 ° C.

Sourdough is usually a mixture made from flour and water, which is fermented with the help of lactobacilli. In the present application, the sourdough is made from gluten-free flours. Preferably, the above-mentioned pentosan sources or mixtures thereof are used for this purpose. Then, the flour-water mixture is treated with a sourdough starter culture which preferably, but not exclusively, contains lactobacilli selected from the group Lactobacillus plantarum, L.fermentum, L.paracasei, L.paralimentarius, L.helveticus, Leuconostoc argentinum and Saccharomyces pastorianus .

By set according to the claim 1 pentosan: starch ratio of the inventive baking mixture is already apparent when stirring and kneading the dough from the baking mixture according to the invention that they allow to prepare a dough, which is also without the addition of hydrocolloids capable of water first to bind and then give it slowly (especially during the baking process) to the setting strength. This ensures that even without the protein content, a structure is formed which is able to retain gases formed by dough fermentation and thus form a loose and juicy bread composition. The loaves thus obtained are also distinguished by an improved, bite-resistant crumb, and thus differ markedly from known gluten-free products of pseudocerales, which are mostly cake-like.

This loose and juicy bread structure is further enhanced by the addition of a protein source, which contributes to improved gas-retaining structures during baking. The loaves obtained in this way are even more clearly distinguished by an improved, crumb crumb, and thus differ markedly from known gluten-free products of pseudocerales, which are mostly cake-like.

The improvement of the bread structure is also objectively measurable. For this purpose, usually a texture profile analysis (TPA) and thus a characterization of the Krumentextur is performed. Based on the AACC method 74-09 (crest hardness (N) and crumb elasticity (%) certainly.

The aluminum die moves in a total of two cycles at a constant speed (0.80 mm / sec) in the bread slice (thickness: 1.6 mm) and compresses them to a deformation of 20% and then moves back out of the bread slice until it reaches their surface, out. The force (N) required to compress and re-compress the slice of bread is measured and recorded. The resulting data are displayed in a diagram as a function of time (s) and characteristic curves are generated for the TPA analysis, which are descriptive of the texture of food. The force required to compress the crumb by 20% is defined here as crumb hardness.

The bread bakery products made with the baking mix according to the invention consistently show significantly improved crumb properties in comparison with commercially available gluten-free baked goods. They have a rye-bread-like crumb and are softer and more elastic in texture than commercially available gluten-free baked goods. Compared to a normal rye mix bread, the TPA is very similar, although the bread made with the baking mix of the present invention is somewhat softer than commercial rye mix bread. See eg FIG. 1 ,

For the preparation of bread products, the baking mixture according to the invention is mixed with water, salt and at least one baking agent. In the context of the invention, the raw materials are generally weighed and introduced into a spiral kneader. By default, a kneading time of about 5 minutes is set. Unless otherwise specified, all doughs are slowly kneaded for 5 minutes. Then the doughs are weighed in each case to 1000g. The worktop is dusted with starch, so that the dough does not adhere to the worktop during rounding. After the cooking or resting period, the loaves or dough pieces are baked in the oven or in the microwave at usual baking temperatures and times, achieving a specific bread volume of at least 1.2 ml / g, and a breadth-to-height ratio for loaves pushed out of at least 1.5. With the above-mentioned baking mixes, it is therefore possible for the first time to produce gluten-free bread products, which have comparable properties with rye and rye mixed bread and can even be produced as loafed breads.

The term "sliced bread" means in the context of the application as well as in the language of the bakers that the bread is not baked in cakes or other forms, but that the dough is set freely and without limitation on a sheet or placed in the oven is brewing and there without its peripheries being supported by auxiliaries. At the pushed bread is the easiest to judge the quality of the bread structure. That means For example, a churning during the cooking or the baking process that the dough was formed insufficient and insufficient "stand" has. In wheat, this is an indication that the glue network has been damaged so much that it "spreads".

To characterize this size, Hoseney (Principles of Cereal Science, 1986, American Association of Cereal Chemists, St. Paul, Minnesota) has introduced the spread ratio. It is defined as the ratio of width: height of a dough piece.

The specific bread volume is a parameter for the characterization of flours. It is calculated from the volume of bread / bread weight and is for rye bread at 1.9-2.4 and for wheat bread at 3.3-3.7. (Belitz-Grosch-Schieberle, Textbook of Food Chemistry, Springer-Verlag, 2001)

According to a further embodiment, the baked goods produced according to the invention have a propagation rate of 1.5-3, preferably 1.8-2.5.

According to another embodiment, although both water-soluble and water-insoluble pentosans have a high water-binding capacity, it has been found advantageous to use water-soluble pentosans in the baking mixes mentioned above and / or to increase the proportion of water-soluble pentosans in the above-mentioned baking mixes.

The water solubility of pentosans depends on the chain length, the degree of substitution and the prevailing bonds and is thus altered by enzymatic degradation. For example, L-arabinofuranosidase cleaves the arabinose units, endo-xylanase depolymerizes, and xylosidase cleaves xylose from the reducing end. However, the water solubility of pentosans also depends on the degree of their cross-linking via Diferulate.

It is thus possible to increase the proportion of water-soluble pentosans in the baking mix by the action of acid and enzymes added or e.g. by the addition of sourdough and / or the fermentation with lactic acid bacteria arise to increase.

Therefore, according to another embodiment, pentosan-degrading enzymes selected from the group consisting of xylanase, arabinofuranosidase, endo-xylanase and xylosidase are added to the above-mentioned baking mixes. Since the enzymes are active during the kneading and rest periods and increase the proportion of water-soluble pentosans, there is a noticeable improvement in the breads made with the inventive baking mix and, in particular, an improvement in bread volume.

If, according to another embodiment, sourdough is added in the baking mixes mentioned above in order to further increase the proportion of water-soluble pentosans, it is preferred, but in no way limiting, to use a sourdough starter culture consisting of, for example, Lactobacillus plantarum, L.fermentum, L.paracasei, L.paralimentarius, L.helveticus, Leuconostoc argentinum and Saccharomyces pastorianus .

The baking mixture according to the invention is particularly suitable for being mixed with sour dough starters or added sourdough and for use in the sourdough guides known to the person skilled in the art for the production of various breads.

At the usual fermentation time of 12-24 hours, the state of the pentosans changes and shifts in favor of the water-soluble pentosans, whereby a further improvement of the breads prepared with the inventive baking mix and in particular an improvement in the bread volume is achieved.

The bread bakery products made with the bakery mix according to the invention differ significantly from the commercial gluten-free products, since they have a real bread character, namely a crumb crumb, intense bread flavor and a structure comparable to rye bread. The gluten-free baked goods produced using sourdough with the registered baking mix are characterized, in addition to the improved bread structure, also by an improved shelf life and more intense bread taste.

In addition, the bakery products prepared with the baking mixture according to the invention with a reduced water supply during dough preparation are pushed backbar, because the dough consistency can be adjusted by the expert so that they formable to loaves and without being too hard, during baking does not run into pancakes. In addition, the high pentosan content proves to be nutritionally beneficial especially for celiac patients as beneficial because pentosans are not fissile from the human digestive system and therefore not recoverable, but as fiber promote intestinal health.

The gluten-free baked goods prepared with the above-mentioned baking mixes have a pentose content of between 0.1-25%, preferably 6-10%, preferably 8-15%, preferably 9-18%, and a starch content of between 25-70%, preferably 50-65%, preferably 55-60%, and optionally a protein content of between 5-20%, preferably 6-10%, preferably 8-9%, wherein the various ranges of the pentosan content, starch content and optional protein content are freely combinable, and can be adjusted by suitable formulations, which can be calculated by the skilled person from the starting materials.

In addition, baked goods made from the notified baking mix are characterized by the fact that the gluten-free baked goods produced have a total of at least 0.1-25%, preferably 0.1-2.5%, more preferably 0.1-5%, more preferably 1-10% more preferably 1.5-15%, more preferably 1.5-20%, further preferably 2.5-25% or more preferably 2-20% per kg, which Pentosangehalte can be freely combined with the protein and starch contents given above.

According to further embodiments, the gluten-free bakery products prepared with the above-mentioned bakery mixes may contain other ingredients, e.g. Grains (sunflower seeds, pumpkin seeds, flax seeds, nuts) and sprouts and / or various bread spices included.

BRIEF DESCRIPTION OF THE FIGURES

• FIG. 1 shows the result of a texture profile analysis for the characterization of Krumentexturen. As can be seen from the figure, commercially available gluten-free breads show a high crumb hardness and do not have the usual high flexibility and softness for wheat and rye, or rye mixed loaves. It is clear due to the split curve of the commercial gluten-free sliced bread that a very firm and brittle crumb structure exists. In comparison, the rye mix bread (85:15, rye: wheat) is softer and has a higher elasticity. The bread made according to the invention shows a similar course in texture profile analysis (TPA) as a rye mix bread.
• FIG. 2 shows mixed rolls with mixture B
• FIG. 3 shows an inventive bread without sourdough (a) and a bread according to the invention with 30% of the amount of flour acidified (b).
• FIG. 4 shows the result of a standard bread mixture based on flaxseed meal (defatted) with TA 182 (a) as well as the result of a standard bread mixture based on flaxseed flour (degreased) with TA 195 (b).
• FIG. 5 shows three released gluten-free breads based on flaxseed (left), quinoa flour and bran (middle), rice bran (right).
• FIG. 6 shows the increase of the specific bread volume depending on the amount of pentosan, where FIG. 6a the literature value, with 22.3% pentosan in defatted linseed meal, and in FIG. 6b the measurements according to the Hashimoto pentosan determination method of the same dough compositions as in FIG. 6a , are shown. In order to prepare the various doughs, in each case the mixture B of Example 1 was changed in the amount of the added proportion of defatted linseed meal. The underlying literature value for pentosan content in defatted flaxseed meal is 22.3%, but only 2.5% according to Hashimoto.

Further advantages and possible applications of the present invention will be described below with reference to embodiments with reference to the figures.

EMBODIMENTS

For the following formulations and analyzes, the standard production method described here has always been chosen.

For this purpose, the raw materials were weighed and weighed into a spiral kneader. The kneading time is 5 minutes. The doughs are kneaded slowly (30Hz) for 5 minutes and then fast (55Hz) for 10 seconds. Then the doughs are weighed in each case to 1000g. The worktop is dusted with potato starch, so that the dough does not adhere to the worktop during rounding.

Subsequently, the breads are at 40% relative humidity and 32 ° C for 40 minutes on Stückgare. The baking process at 230 ° C takes 60 minutes. It is also possible to divide the baking process (initial baking temperature T = 240 ° C, baking temperature T = 220 ° C). When sandwiching the breads, the breads are strong to sweat. This prevents or minimizes tearing of the crumb surface.

The loaves were chilled for 24h before being physically / chemically tested.

In the recipes for gluten-free bakery baking mix described below, the ratio of pentosan to starch is based on ratios of pentosan: starch of 1: 5, 1: 7, 1:10, 1: 13.5, 1:15, 1:20 , Adjusted 1:25 and 1:30 using gluten-free raw materials. This will provide a baking mix that allows to bake gluten-free bread without the use of baking agents or hydrocolloids. It is also important to create a quality of dough that allows you to bake loaves of bread.

Example 1:

• Mischung A
  42% entfettetes Rapsmehl
  42% Maisstärke
  16% Bohnenmehl
• Mischung B
  42% entfettetes Leinsamenmehl
  42% Kartoffelstärke
  16% Bohnenmehl
• Mischung C
  74% Quinoamehl
  19% Weizenstärke, glutenfrei
  7% Lupinenmehl
• Mischung D
  42% entfettetes Sonnenblumenkernmehl
  42% Reisquellmehl
  7% Sojamehl

Basic structure of the baking mixture adjusted to mathematical 4-10% pentosan (based on the literature) and 45-65% strength

• Mixture A
  42% degreased rapeseed meal
  42% corn starch
  16% bean flour
• Mixture B
  42% defatted linseed flour
  42% potato starch
  16% bean flour
• Mixture C
  74% quinoa flour
  19% wheat starch, gluten-free
  7% lupine flour
• Mixture D
  42% defatted sunflower seed flour
  42% rice swell meal
  7% soy flour

Mixed bread roll with mixture B (Fig.2)

There are 700g mixture B with 300g corn flour, 30g bakers yeast and 20g salt in a TA of 200 in the spiral kneader, with 5 minutes of slow stirring, processed into a dough. Then approx. 80g -100g of the dough are made into dough pieces around. Then the dough pieces come for 30 minutes at 31 ° C and 85% relative humidity on Gare and are then baked with steam for about 30 minutes at 230 ° C top and bottom heat.

Hamburger buns with mixture A

For the production of hamburger buns, 600 g of mixture A with 400 g corn starch, 140 g sugar, 125 g corn flour, 70 g fat, 10 g sodium stearoyl-2-lactylate, 50 g baker's yeast, 20 g salt with a dough yield of TA 165 in the spiral kneader, with slow stirring for 5 minutes , stirred into a dough. The dough now rests for 10 minutes before each 100g of the dough is worked round. The dough balls are placed on a Hamburger bun sheet and placed on Gare for 1 hour at 36 ° C and 85% relative humidity. In the deck oven, these are finally baked with initial steaming, at 250 ° C bottom heat and 240 ° C top heat for 15-20 minutes.

Toasted bread with mixture C

There are 1000g of mixture C, of which 10% were acidified with rice sourdough starter, with 50g baker's yeast, 50g fat, 30g whole milk powder, 20g salt and 20g sugar in a TA of 160 in the spiral kneader, with 5 minutes of slow stirring, processed into a dough. Then the dough is weighed into 1200g each in toast bread boxes (depth 9 cm, width inside: 10.5 cm, length inside: 23 cm). Now come the dough for 30 minutes at 31 ° C and 85% relative humidity in the fermentation chamber and are then baked at initial strong steaming for 60 minutes at 230 ° C top and bottom heat.

Muffins with mixture A

220g fat, 220g sugar, 8g vanillin sugar, 3 eggs, 500g mixture D, 30g baking medium and 200ml milk are mixed to a dough. Pour the dough into pre-greased muffin bakeware and bake at 180 ° C for 15-20 minutes in the top and bottom heat in the oven.

For all bakery products made with mixtures A-C, an improved, medium-sized, porous bread structure can be obtained

Example 2 Bun for quick baking in the microwave

30 g of a mixture consisting of 62.5% mixture B, 26% rice flour, 11% dried Quinoa sourdough, 1% salt and 1.5% sodium bicarbonate) are stirred with 30 ml of water in a microwave-suitable vessel to a dough and then at 600 watts baked in the microwave for 1.5 min. The aroma results mainly from the dried sourdough. Larger portions are also possible

Example 3:

Basic structure of the baking mixture adjusted to 2-8% pentosan (calculated based on the literature) and 25-55% starch

Bread recipe type "mixed rye bread" (mixture E)

• 70 % Mischung B (aus Beispiel 1)
• 30 % Reismehl
• 2 % Salz
• 3 % Hefe
• Brotteigausbeute: 220

In order to prevent the crust from baking and a slurring strip, 30% of the amount of flour is acidified ( Fig. 3a - without acidification, Fig. 3b - 30% of the amount of flour acidified, one-step 18 h at 28 ° C, dough yield 250)

• 70% mixture B (from example 1)
• 30% rice flour
• 2% salt
• 3% yeast
• Bread dough yield: 220

The recipe ingredients are weighed and slowly kneaded for 5 minutes. After a dough rest of 10 minutes, the dough is divided, opened and placed in fermentation baskets. After about 40 minutes of cooking at 32 ° C (85% r.F), pieces of dough are turned, paddled and pushed. The oven temperature is set to 230 ° C top heat and 240 ° C bottom heat. There is a heavy humidification. After 10 minutes, the oven temperature is reduced to 210 ° C (upper heat and lower heat). The baking time is 60 minutes. The bread acidity at 30% acidification is 8.3.

Mixture F

• 37% quinoa flour
• 37% quinoa
• 19% wheat starch (gluten-free)
• 7% lupine flour
• Bake TA160 for unblocked bread, in the box more

Mixture G

• 70% rice bran
• 22% cornstarch
• 8% chickpea flour
• Bread TA176 for free bread

For all bakery products made with the mixtures EG, a significantly improved bread structure and improved volume can be determined. Of particular note is the rye-mix bread-like baked good made with Blend B, which also has an improved crumb. See also results of TPA in FIG. 1 , as well as 3b.

Furthermore, the data of the analytical flour determination show that the formulations meet the specifications according to the present invention. In addition to the starch content (ICC standard 168) and the pentosan content (Hashimoto et al., 1987), the gelatinization temperature or the gelatinization maximum was determined in addition to this using the amylograph amylogram described below.

The gelatinization properties of a flour-water suspension in the course of heating, as shown by the change in the viscosities, can be examined by means of a rotational viscometer according to ICC Standard No. 126/1. A flour water suspension is heated in a measuring pot. This rotates at a constant speed with a constant heating rate (1.5 k / min). The weight of the flours is based on the specifications for rye flour. It are weighed in each case 80g. The viscosity of the resulting gel is continuously recorded by the rotational viscometer.

The maximum viscosity determined during the measurement in the amylogram shows which gelatinization properties of the suspensions are present and therefore provides information on the nature and water absorption capacity of the pentosans, as well as on the baking behavior of the flours. Measured total pentosan% / TM Strength% / TM Calculated strength: Pentosan ratio Gelatinization temperature (amylogram, ° C) Gelatinization maximum (amylogram units) Rye flour 2.2 46.8 21.3 69.87 890 Mixture A 2.2 34.8 15.8 79.2 828 Mixture B 2.8 26.9 9.6 73.8 2906 Mixture C 2.6 52.7 20.2 92.4 1548 70% rice bran, 22% corn starch, 8% chickpea flour 2.5 22.1 8.84 96.0 129 70% rice bran, 22% potato starch, 8% bean flour 2.8 18.8 6.7 90 373

Example 4: Rice bran as alternative pentosan source

Rice bran as an alternative source of pentosan for gluten-free bread (released) Production of gluten-free breads based on the initial recipe with ground linseed presscake (acidified and acidified) compared to rice bran bread (acidified and acidified), with and without added sourdough.

Sourdough:

The sourdough was in each case a total of 48 hours at 28 ° C out. Anstellgut BÖCKER Pure Breeding Sourdough Rice. 1 2 3 4 Flax Seed Flour STD 40% acidified (flaxseed mixture) Rice bran STD 40% acidified (rice bran mixture) recipe: recipe: recipe: recipe: - 628.5g potato starch - 318,8g potato starch - 331.05g potato starch - 306.44g potato starch - 628.5g - 483.26g linseed press cake - 1042.5 g of rice bran - 972.24 g of rice bran Flaxseed Press Cake (ground) -126.15 g - 116.79g (ground) - 122.19g of bean flour bean flour bean flour - 240 g of bean flour - 42 g of yeast - 42 g of yeast - 42 g of yeast - 42 g of yeast - 30g salt - 30g salt - 30g salt - 30g salt - 1243.86 ml of water - 1308.42 g of water - 1238.79 ml of water - 1800 g of water + 600g ST + 220g ST (TA 220) (TA 234) (TA 187) (TA 196) sourdough sourdough 341.2g potato starch 341.2g potato starch 160 g of flaxseed 974 g of rice bran 129.78 g of bean flour 129.78 g of bean flour 63 g rice starter 63 g rice starter 830g of water 1575g of water → TA 231 → TA 350 T = 28 ° C T = 28 ° C → Box and pushed free → Box and pushed free → box and rolls → box and rolls sourdough analytics PH value Acidity grade Sr ° Sourdough 1 (flax seed) after 24h 4.52 12.8 Sourdough 2 (bran) after 24 h 4.92 22.8 Sourdough 1 after 48h 4.48 14.0 Sourdough 2 After 48h 4.45 28.45 loaf v (ml / g) 1 flax seed without sourdough 1.35 2 flaxseeds with sourdough 1.30 3 rice bran without sourdough 1.30 4 rice bran with sourdough 1.38

Example 5: Further pentosan sources

Quinoa flour + quinoa bran, rice bran, flaxseed press cake (ground) are put together in recipes such that in theory each recipe contains 100g of pentosan (and the starch to pentosan ratio is about 80:10), furthermore 8-9g of protein is present

Recipe 1

• 630g Flaxseed cake (ground) (42%)
• 630g potato starch (42%)
• 240g bean flour (16%)
• 45g yeast (3% on a flour basis (a.M-B))
• 30g salt (2% a.M-B)
• + 1800g water (TA 220)

Recipe 2

• 1110g quinoa flour (74%) (555 quinoa flour (37%) + 555 quinoa bran (37%))
• 280.5g potato starch (19%)
• 100.8g bean flour (7%)
• 45g yeast (3% a.M-B)
• 30g salt (2% a.M-B)
• + 900g water (TA160)

Recipe 3

• 1050g rice bran (70%)
• 330g potato starch (22%)
• 125.4g bean flour (8%)
• 45g yeast (3% a.M-B)
• 30g salt (2% a.M-B)
• + 1139g water (TA 176)

The dough yield is not suitable for all raw materials evenly, the water absorption capacity is different and must be adjusted. Quinoa flour and quinoa make the comparatively best crumb texture (very soft and at the same time very elastic crumb) ( Fig. 5 ).

Claims (14)

1. A gluten-free bread baking mix comprising at least one gluten-free starch source and at least one gluten-free pentosan source, wherein the ratio of starch:pentosans corresponds to 8:1 to 30:1 and the pentosan source is selected from the group consisting of synthetically produced pentosans, pentosans purified from plant parts, from ground oil seeds, namely maize oil extraction residues, rapeseed oil extraction residues, sunflower oil extraction residues and linseed oil extraction residues, from ground plant parts with a high pentosan content, namely maize hulls, maize bran, rice husks, sunflower seeds, linseeds, hemp seeds, soybean flour, coffee-bean flour and carrot flour, and from ground oil plant parts with a high pentosan content, as well as mixtures of any of the aforementioned, and the pentosan source is finely size-reduced to <500µm.
2. The gluten-free bread baking mix of claim 1, characterized in that the starch source is selected from the group consisting of ground maize starch, potato starch including sweetpotato starch, rice starch, pea starch, manioc starch, sorghum starch and mixtures thereof.
3. The gluten-free bread baking mix of either of claims 1 and 2, characterized in that the bread baking mix comprises a determinable total amount of at least 25% starch.
4. The gluten-free bread baking mix of any of claims 1 to 3, characterized in that the bread baking mix comprises a total amount of 0.1-25% pentosan per kg of bread baking mix.
5. The gluten-free bread baking mix of any of claims 1 to 4, characterized in that the bread baking mix additionally comprises at least one gluten-free protein source selected from the group consisting of ground lupines, ground chickpeas, ground beans and ground field beans, milk powder, whey powder, dried egg and mixtures thereof.
6. The gluten-free bread baking mix of any of claims 1 to 5, characterized in that the ground ingredients are finely size-reduced to <500µm.
7. The gluten-free bread baking mix of any of claims 1 to 6, characterized in that pentosandegrading enzymes or acid are added.
8. The gluten-free bread baking mix of any of claims 1 to 7, characterized in that sourdough is added.
9. The gluten-free bread baking mix of claim 8, characterized in that the sourdough is prepared with gluten-free flour and comprises lactobacilli selected from the group consisting of Lactobacillus plantarum, L. fermentum, L. paracasei, L. paralimentarius, L. helveticus, Leuconostoc argentinum and Saccharomyces pastorianus and mixtures thereof.
10. Gluten-free bread products made from the gluten-free bread baking mix of any of claims 1 to 9.
11. The gluten-free bread products of claim 10, characterized in that they have a pentosan content of between 0.1-25% as well as a starch content of between 25-70%, and optionally a protein content of between 5-20%.
12. The gluten-free bread products of claim 11, characterized in that bread spices and/or grains are included.
13. A method for manufacturing gluten-free breads, characterized in that the bread baking mix of claims 1-9 is used and the breads are baked without pans, reaching a specific bread volume of at least 1.2 ml/g, and reaching a width-to-height ratio of at least 1.5 for the breads baked without pans.
14. The method of claim 13, wherein the baked goods are baked in serving size in a microwave oven.

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